2 tablespoons Shaoxing wine or dry sherry cooking wine
1 teaspoon sesame oil
½ teaspoon sugar
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound broccoli, cut into small florets
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu
Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.
In a large Dutch oven or heavy-bottomed skillet, heat 1/8-inch vegetable oil over medium high heat until shimmering (but not smoking). Note: oil should sizzle when you drop a few shreds of sweet potato in.
Using a cheese grater, coarsely grate sweet potato and place in a large bowl.
Pour lightly beaten eggs into shredded sweet potato and stir together.
Add parmesan cheese, brown sugar and onion powder, and season everything liberally with salt and pepper.
Mix until everything is incorporated and sweet potato is thoroughly coated.
Working in large spoonfuls, drop sweet potato mixture in large clumps into the hot oil. Using the back of a spatula, pat sweet potato rounds down into a flat disc.
Cook undisturbed for 2-3 minute, or until golden brown. Flip and cook other side until golden.
Remove to a paper towel-lined plate to drain and serve immediately. Serves 4-6